Your Ingredients

  • Arthur's Quality Poultry

  • Noisette

  • Lee's Asian Grocery

BUTTERMILK FRIED CHICKEN SANDWICH

for the coleslaw:
  • ½ cup Japanese mayonnaise
  • 1 garlic clove, finely grated
  • 1 tablespoon hot sauce
  • ¼ white cabbage, finely shredded
  • 1 head radicchio, leaves separated and finely shredded
  • 1 bulb fennel, trimmed and finely sliced
  • Sea salt and freshly cracked pepper
  • ½ cup finely sliced pickles, quarter cup pickle juice
And the rest:
  • Four white brioche buns or burger buns or whatever bread you like
  • 2 chicken breasts (skinless), halved lengthways
  • 2 cups all-purpose flour
  • good pinch of freshly ground black pepper
  • good pinch of sea salt
  • 1 cup of buttermilk
  • oil for frying
For the Coleslaw:
  • In a small mixing bowl bring together the mayonnaise, garlic, pickle juice and hot sauce and stir to combine.
  • In a larger mixing bowl toss together the coleslaw vegetables as well as the pickles . Spoon in the mayonnaise and mix thoroughly.
For the buttermilk fried chicken sandwich assembly:
  1. Gently heat the oil in a deep pot to 175C.
  2. Bring together the flour and a good pinch of salt and pepper together in a mixing bowl. Add the buttermilk into a separate bowl.
  3. Working with one piece of chicken at a time, dredge the chicken in the flour and then shake off any excess.
  4. Dip into the buttermilk allowing excess to drip back into the bowl and then dredge again in the flour shaking off any excess. Repeat for the remaining chicken.
  5. Gently lower the chicken into the pre-heated oil and fry until golden in colour and cooked through, about three minutes.
  6. Warm the buns slightly.
  7. To assemble spread the spicy mayonnaise over the warmed bread. Place the chicken on the bottom on each roll topping with the spice coleslaw.
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